This is one of my daughter in law, Amanda’s, specialties. Easy but very tasty.
1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (or any other ‘cream of’ soup)
3/4 cup milk
1 envelope (1 ounce) ranch salad dressing mix
Season chops with salt & pepper. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. (Be sure to leave pork chops drippings in pan to flavor gravy) Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika and serve.
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